July 2016 Lunch Specials

Friday, July 1st:  Shrimp Salad on a Croissant with a Cup of She Crab Soup

Saturday, July 2nd:  Grilled Jamaican Jerk Seasoned Australian Barramundi topped with Pineapple-Kiwi Salsa and served with Wild Mushroom & Parmesan Risotto with Summer Vegetables

Sunday, July 3rd:  Grilled Atlantic Salmon served over Mesclun Greens tossed in a Balsamic Vinaigrette with Craisins, Walnuts, Crumbled Goat Cheese, & Avocado. Served with a Sponge Cake with Whipped Cream & Fresh Strawberries

Monday, July 4th:  Grilled Shrimp served over Pineapple Fried Rice then finished with a Peach BBQ Drizzle

Tuesday, July 5th:  Beer Battered Alaskan Cod served with a Black Bean and Roasted Corn Summer Salad. Served with a Peppercorn Tartar Sauce

Wednesday, July 6thBaja Fish Tacos- Pan Seared Halibut served in Flour Tortillas with Ginger-Lime Coleslaw, Avocado, Tomato, Cilantro, and Sour Cream. Paired with Spicy Black Beans

Thursday, July 7th:  BBQ Rubbed Shrimp served over Romaine Lettuce tossed in a Honey-Apple Vinaigrette with Granny Smith Apple Slices, Grapes, Candied Pecans, and Bleu Cheese

Friday, July 8th:  Savory Shrimp & Crab Cheesecake Topped with a Lemon Dill Butter Sauce Served with Fried Green Tomatoes

Saturday, July 9th:  Sesame Seared Ahi Tuna served over Mesclun Greens tossed in a Peanut Butter-Lime Dressing with Carrots, Red Peppers, Feta Cheese, and Scallions

Sunday, July 10th:  Sautéed Shrimp over Mesculn Greens tossed in a Raspberry Vinaigrette Dressing with Fried Green Tomatoes, Strawberries, Feta Cheese, and Candied Pecans. Served with an Orange Meringue Pie

Monday, July 11th: Fish Tacos- Fried Cod served in Flour Tortillas with a Mango Salsa, Avocado, Red Onion, Tomato, and a Roasted Garlic-Lime Aioli. Served with Spanish Rice

Tuesday, July 12th: Fried Shrimp Tacos in Flour Tortillas with a Roasted Corn and Tomato Salsa, Cheese, Sour Cream, and Avocado. Served with a Fresh Guacamole and Tortilla Chips

Wednesday, July 13th: Crab Salad served on a Fresh Croissant with Lettuce and Tomato. Paired with a Cup of She Crab Soup

Thursday, July 14th:  Grilled Chicken served over Romaine Lettuce tossed in a Champagne-Honey Vinaigrette with Pickled Radish, Asparagus, Chopped Egg, Feta Cheese, and Almonds

Friday, July 15th:  Grilled Atlantic Salmon served over Spinach tossed in an Orange Citrus Vinaigrette with Mandarin Slices, Artichoke Hearts, Peppadews, and Feta Cheese

Saturday, July 16th:  Seared Ahi Tuna in Flour Tortillas with an Asian Jicama Slaw, Pickled Ginger, Pico de Gallo, and Avocado. Served with a Roasted Corn Succotash

Sunday, July 17th:  Chicken & Shrimp Hibachi with Zucchini, Onions, & Squash over Fried Rice Finished with Japanese White Sauce. Served with a Chocolate Cake with a Vanilla Buttercream Frosting

Monday, July 18th:  Parmesan Encrusted Flounder served with Wild Mushroom Risotto and Summer Vegetables.  Served with a side of Béarnaise

Tuesday, July 19th:  Grilled Salmon served over Mesclun Greens tossed in a Balsamic Vinaigrette with Kalamata Olives, Cherry Tomatoes, and Feta Cheese

Wednesday, July 20th:  Fried Oysters served in Flour Tortillas with Coleslaw, Pico de Gallo, Shredded Cheese, Avocado, and a Sriracha Aioli. Paired with Spanish Rice.

Thursday, July 21st:  Blackened Ahi Tuna served over Shredded Mixed Greens tossed in Ginger Soy Dressing with Almonds, Mushrooms, Red Bell Peppers, Scallions, and Fried Wontons

Friday, July 22nd:  Broiled Flounder stuffed with Crabmeat and a Béarnaise Sauce. Served with Rice of the Day and Vegetables

Saturday, July 23rd:  Blackened Shrimp over Romaine Lettuce with Feta Cheese, Kalamata Olives, and Cherry Tomatoes, with Basil Garlic Vinaigrette

Sunday, July 24th:  Pan Seared Scallops served over a Parmesan Risotto with Summer Vegetables then finished with a Basil Pesto Sauce. Served with a Lemon Raspberry Shortcake

Monday, July 25th:  Grilled Chicken Oscar: Grilled Chicken Breast Topped with Asparagus, Crab Meat, & Béarnaise Served with sides of Dirty Rice & Steamed Vegetables

Tuesday, July 26th:  Shrimp Quesadillas with Fresh Pico De Gallo Served with Spanish Rice & a Side of Guacamole

Wednesday, July 27th:  Grilled Flounder served over Lemon & Herb Roasted Potatoes with Steamed Vegetables. Topped with a Roasted Red Pepper Sauce

Thursday, July 28th:  Grilled Jamaican Jerk Mahi served in Corn Tortillas with a Pineapple-Mango Salsa, Pico de Gallo, and a Ginger Lime Dressing

Friday, July 29th:  Fried Shrimp over a Gouda Cheese Grits with Sautéed Bell Peppers, Onions & a White Wine Cream Sauce

Saturday, July 30th:  Classic Shrimp Scampi Served with a Vegetable Pilaf & a Pineapple Cheddar Cheese Casserole

Sunday, July 31st:  Cornmeal Encrusted Barramundi topped with a Fruit Compote. Paired with Rice of the Day and Steamed Vegetables. Served with a Lemon Meringue Pie

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  • Nancy gerrity
    Posted at 16:13h, 01 July Reply

    Yummy, can’t wait till we get there in August. Everything so delicious

  • Allan Talbot
    Posted at 09:57h, 02 July Reply

    How about a price for each Special?

  • Jill bianco
    Posted at 19:01h, 24 July Reply

    Where are your wonderful crabcakes at lunch. Would be nice with fresh corn and fresh tomatoes on the side! Love your crabcakes! Wonderful place and perfect view! See You Soon!

  • Jill bianco
    Posted at 19:03h, 24 July Reply

    Love your lunches, well love any menu. Just love coming and love the view!

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